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Fresh Cucumber Salad

A refreshing cucumber salad with a zesty dressing, perfect for summer picnics and gatherings.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 large large cucumbers Fresh is best! Feel free to swap with English cucumbers for a less-seeded version.
  • 1 cup cherry tomatoes Halved for sweetness and color.
  • 1/2 medium red onion Thinly sliced for a touch of sharpness.
  • 1/4 cup fresh dill Chopped to add an earthy flavor.
Dressing
  • 1/4 cup olive oil Use high-quality for richer taste.
  • 2 tablespoons red wine vinegar Adds a tangy kick.
  • to taste Salt and pepper Enhancing all those wonderful flavors.

Method
 

Preparation
  1. Wash the cucumbers and tomatoes. Slice the cucumbers into half-moons, halve the cherry tomatoes, and thinly slice the red onion.
Mixing Ingredients
  1. In a large mixing bowl, toss together the cucumbers, cherry tomatoes, red onion, and fresh dill.
Making the Dressing
  1. In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until well combined.
Final Touches
  1. Pour the dressing over the salad mixture, tossing gently to ensure everything is well-coated.
  2. For the best flavor, let the salad sit in the refrigerator for about 30 minutes before serving.
Serving
  1. Serve chilled as a refreshing side dish or enjoy as a light main course.

Notes

For optimal freshness, enjoy your salad the same day it’s made. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Avoid freezing, as the texture of the cucumbers doesn’t hold up well to freezing temperatures.